Zupa Ogórkowa
Immagine generata dall'IA
Vegetariano Senza glutine Polish

Zupa Ogórkowa

A classic Polish cucumber soup with tender potatoes, root vegetables, dill, and tangy fermented cucumbers. Cucumber brine added at the end gives the broth its characteristic bright, savory sourness.

55 min 4 porzioni Medium
Tutte le ricette

Come preparare

1
Melt 20 g of the butter in a large heavy saucepan over medium heat. Add the onion, carrot, and parsnip and sauté for 6 to 7 minutes, stirring occasionally, until the onion is translucent and the vegetables smell sweet.
2
Add the potato cubes and hot vegetable stock. Bring to a boil, then reduce the heat and simmer uncovered for 15 to 18 minutes, until the potatoes are tender when pierced with a knife.
3
Melt the remaining 10 g of butter in a small skillet over medium heat. Add the grated pickles and cook for 3 minutes, stirring, until glossy and fragrant but still slightly crisp.
4
Stir the cooked pickles into the saucepan and simmer for 5 minutes. Taste, then add the pickle brine a little at a time until the soup is distinctly tangy without becoming harshly salty.
Grated dill pickles being stirred into the simmering soup Immagine generata dall'IA
5
Place the sour cream in a bowl and whisk in about 150 ml of the hot soup, one ladleful at a time, until smooth. Stir the tempered mixture back into the saucepan over low heat; warm for 2 minutes without allowing the soup to boil.
6
Stir in the chopped dill and black pepper. Rest the soup for 3 minutes off the heat so the dill aroma settles, then taste and adjust the seasoning if needed.
7
Ladle the hot soup into four bowls and serve with extra dill and a small spoonful of sour cream.
Bowls of finished Polish cucumber soup garnished with dill and sour cream Immagine generata dall'IA

Perché questa ricetta funziona

Potatoes provide body while carrots and parsnip add sweetness that balances the sharp fermented cucumbers. Adding the cucumbers late preserves their flavor, and tempered sour cream gives the broth a smooth, lightly creamy finish.

Conservazione e riscaldamento

Come conservarla

Cool the soup within two hours, refrigerate in a covered container, and use within 3 days. Store extra sour cream separately if possible.

Come riscaldarla

Reheat gently in a saucepan over medium-low heat until steaming hot, stirring often; do not boil after adding the sour cream.

Nutrizione / porzione

274kcal
5,55 gproteine
36,33 gcarboidrati
12,27 ggrassi
P
Pantryvale editorial kitchen
Ricetta preparata per la pubblicazione con ingredienti completi e passaggi ordinati.
Pubblicata il 17 ago 2026 · aggiornata il 17 ago 2026